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Preheat the oven to 400F
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Slice the squashes in half horizontally, scoop out the seeds, and puncture the insides 4-5 times with a fork
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Add 1/2 tablespoon of oil + 1/2 teaspoon vinegar to the insides of each half, and rub in with your hands
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Chop about 1/4″ from the top of the garlic head, exposing the cloves. Add this to a sheet of aluminum paper and drizzle 1 teaspoon of olive oil over the exposed head and cover completely with the aluminum paper
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Add the squash + garlic head to a baking dish, add 1/3 cup water to the bottom of the dish, and pop into the oven for 40-45 minutes, or until squash is browned and tender
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While that's baking, heat the coconut oil on a pan, and add the onion and ginger. Sauté for 1-2 minutes over medium heat, then add the sprouts, aminos/tamari, cooked rice, and cumin
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Sauté for another 3-4 minutes, and set aside. Salt, to taste
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Once the squash & garlic are done, remove from oven and allow to cool
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Thinly slice the bottoms off each squash half so it stands flat on your surface
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Remove the garlic cloves from the skins and add them evenly into the squash halves. With a spoon, spread the garlic like butter onto the insides of the squash
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Add the wild rice sauté, and optional: top with pom seeds & cracked pepper. Enjoy!